📝 About This Recipe
Deeply aromatic and bursting with the soul of Southeast Asian seas, this homemade shrimp paste is a masterclass in the alchemy of fermentation. Known as Belacan in Malaysia or Terasi in Indonesia, this condiment transforms humble tiny krill into a complex, savory umami bomb that serves as the backbone for world-class sambals and curries. Making it from scratch ensures a clean, punchy flavor profile free from modern additives, capturing the true essence of traditional coastal craftsmanship.
🥗 Ingredients
The Primary Ferment
- 1 kg Fresh Tiny Krill (Geragau) or Small Shrimp (rinsed thoroughly and drained)
- 120 grams Coarse Sea Salt (non-iodized is essential for proper fermentation)
- 1 tablespoon Granulated Sugar (to feed the beneficial bacteria)
The Curing Aromatics
- 2 tablespoons Toasted Rice Flour (helps bind the paste and adds a nutty undertone)
- 1 tablespoon Vegetable Oil (for coating the surface during the final cure)
👨🍳 Instructions
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1
Thoroughly rinse the fresh krill or small shrimp in cold water to remove any sand or debris. Drain them in a fine-mesh sieve for at least 20 minutes until they are no longer dripping.
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2
In a large non-reactive bowl (glass or ceramic), toss the drained krill with the 120g of coarse sea salt and sugar. Mix well using your hands (wear gloves to prevent salt stings).
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3
Spread the salted krill onto a flat, wide bamboo tray or a baking sheet lined with parchment paper. Ensure the layer is thin and even.
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4
Place the tray in direct sunlight for one full day (6-8 hours). Cover with a fine mesh net to protect from insects while allowing airflow.
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5
Bring the tray indoors in the evening. The shrimp should look slightly shriveled and pinker. Transfer the mixture to a stone mortar and pestle or a heavy-duty food processor.
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6
Pound or pulse the mixture until it forms a coarse, thick paste. It should not be completely smooth yet; some texture is desirable at this stage.
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7
Pack the paste tightly into a clean glass jar, pressing down to remove air pockets. Cover with a cloth and let it sit at room temperature in a dark place for 24 hours to begin the fermentation.
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8
On the second day, remove the paste from the jar and spread it back onto the drying tray. Sun-dry for another 6 hours until the moisture content reduces significantly.
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9
Repeat the pounding process, this time adding the toasted rice flour. This second pounding creates the signature dense, clay-like consistency of authentic Belacan.
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10
Shape the paste into blocks or cylinders. At this point, the aroma will be very strong and pungent, which is exactly what you want.
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11
Sun-dry the shaped blocks for one final day until the exterior is firm and slightly darkened, while the interior remains slightly pliable.
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12
For long-term storage, wrap the blocks tightly in parchment paper and then foil, or store in airtight glass jars in the refrigerator.
💡 Chef's Tips
Always use non-iodized salt, as iodine can inhibit the natural fermentation process and result in a bitter taste. If you live in a humid climate without consistent sun, you can 'dry' the paste in an oven set to the lowest possible temperature (around 50°C/120°F) with the door slightly ajar. Never skip the 'toasting' step when you eventually use this paste in recipes; roasting a small piece of the finished Belacan over an open flame unlocks its full aromatic potential. Wear gloves when handling the paste to prevent the potent scent from lingering on your skin for days. Ensure all equipment is sterilized; any introduction of bad bacteria can cause the paste to spoil rather than ferment.
🍽️ Serving Suggestions
Crumble and toast a small piece to mix into a fresh Sambal Terasi with bird's eye chilies and lime juice. Use a teaspoon of the paste as the flavor base for 'Kangkung Belacan' (Stir-fried Water Spinach). Add a small amount to the spice paste for authentic Beef Rendang or Malaysian Laksa for deep savory notes. Dissolve a small knob into coconut-based stews to provide a hidden layer of complexity that salt alone cannot achieve. Pair the finished condiment with a cold lager or a refreshing lime juice to cut through the intense, salty richness of dishes seasoned with it.